Beef bourguignon

Beef bourguignon

The secret to this super-rich beef casserole is to use all wine and no stock

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 3 hrs 30 mins

plus overnight marinating
Freezable

Method

  1. Tip the beef into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.
  2. Heat oven to 200C/180C fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
  3. Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to colour. Stir in the flour for 1 min, then add the tomato purée. Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
  4. To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through. Meanwhile, heat the butter in a frying pan and add the bacon and pearl onions. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour. Add the mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.

PER SERVING

767 kcalories, protein 67g, carbohydrate 16g, fat 39 g, saturated fat 16g, fibre 4g, sugar 11g, salt 2.09 g

Recipe from Good Food magazine, November 2010.

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Latest comments and suggestions

  • Binder photo Frantic Flapjack

    29 October 2010

    Frantic Flapjack rated and commented on this recipe

    5 stars

    Barney's done it again! This cooked beautifully and was very much appreciated by everyone.

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  • Binder photo CookieMonster

    30 October 2010

    CookieMonster rated and commented on this recipe

    5 stars

    Great recipe, thanks!

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  • Binder photo Libs

    07 November 2010

    Libs commented on this recipe

    This sounds great. I am 14 and go to boarding school so can't make it at the minute, but am desperate to try it. Good stuff. :-)

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  • Binder photo ajcalder

    16 November 2010

    ajcalder rated and commented on this recipe

    5 stars

    if you have the time to make this dish then it is well worth it. very easy to make and the flavours are amazing. even tastes great reheated the next day

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  • Binder photo Cookie

    28 November 2010

    Cookie rated and commented on this recipe

    4 stars

    Very rich. Great when it's cold outside!

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  • Binder photo Beth

    18 January 2011

    Beth rated this recipe

    4 stars

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  • Binder photo Margaret

    05 February 2011

    Margaret commented on this recipe

    Recipe says cook for 3hours 30mins, but method shows 'transfer to oven and bake for 2 hrs.Does it mean 3?

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  • Binder photo Ade Dalziel

    27 May 2011

    Ade Dalziel rated and commented on this recipe

    5 stars

    A stunning result. Very tasty and the sauce is sublime.

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  • Binder photo cb9

    19 August 2011

    cb9 commented on this recipe

    Excellent recipe but quite rich.Second time I used slightly less wine and added a little beef stock when in oven.

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  • Binder photo Vivipoos

    26 September 2011

    Vivipoos rated and commented on this recipe

    4 stars

    very tasty family meal

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  • Binder photo Nick

    05 October 2011

    Nick rated and commented on this recipe

    5 stars

    Lovely rich taste, and freezes perfectly

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  • Binder photo Nex

    07 November 2011

    Nex commented on this recipe

    im not supposed to drink alcohol due to medical condition. i know alcohol gets reduced while cooking, but 2 bottles? isn't that a lot? will there be a lot of alcohol in the final product?

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  • Binder photo mandys cook

    17 December 2011

    mandys cook commented on this recipe

    Please can anyone tell me which edition this is in as i can't find it in the nov 2010.....thanks

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  • Binder photo Elizabeth Graham

    23 August 2012

    Elizabeth Graham rated and commented on this recipe

    5 stars

    Delicious!! My 2yr old loved it! I changed a couple of things though - I only added one bottle of wine & used a beef stock cube & hot water to compensate for the missing wine. Once I'd browned the meat I added the carrots 2 cloves of garlic, mushrooms, shallots (halfed) & the thyme etc & flung the whole thing into a casserole dish & left it. Fried off the lardons & added them once cooked! Lovely recipe but once you've deglazed the pan with the wine just add everything either straight into the pan & cook for a few moments or just throw everything straight into the casserole dish & forget about it :)

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  • Binder photo Elizabeth Graham

    23 August 2012

    Elizabeth Graham commented on this recipe

    Oh & once everything was browned etc I cooked it in the oven for 2hours

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  • Binder photo food

    17 November 2012

    food rated and commented on this recipe

    4 stars

    Great recipe, server with green beans and mash. Didn't marinade over night but gave it an hour in the wine before started cooking. Also only used the one pot for everything.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 3 hrs 30 mins

plus overnight marinating
Freezable

Ingredients

  • 1.6kg braising steaks , cut into large chunks
  • 3 bay leaves
  • small bunch thyme
  • 2 bottles cheap red wine
  • 2 tbsp oil
  • 3 large or 6 normal carrots , cut into large chunks
  • 2 onions , roughly chopped
  • 3 tbsp plain flour
  • 1 tbsp tomato purée

TO SERVE

  • small knob butter
  • 300g bacon lardons
  • 500g pearl onions or small shallots, peeled
  • 400g mushrooms , halved
  • chopped parsley
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PER SERVING

767 kcalories, protein 67g, carbohydrate 16g, fat 39 g, saturated fat 16g, fibre 4g, sugar 11g, salt 2.09 g

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